Épopée

Lightly battered and fried sardines, Japanese style. Served with a lovage sauce, an aromatic herb reminiscent of celery. Crispy on the outside and tender on the inside.

Small tart filled with mushrooms, enriched with egg yolk and savory lardons. All bound by a creamy parmesan sauce. A rich and flavorful dish.

Raw minced beef, seasoned and enhanced with harissa and chorizo. Smoked paprika adds depth and straw potatoes provide crunch.

Thin slices of raw scallops. Accompanied by tangy turnip pickles and a sauce made with shiso, a fragrant Asian herb.

Selection of seasonal vegetables steamed to preserve their crunch and vitamins. Served with a creamy hummus dressing.

Tender and juicy roasted pork. Accompanied by a smooth parsnip purée and a plum sauce, providing a sweet and savory note.

Tender, flaky fish, pan-seared. Served with Chinese broccoli and a classic white wine and shallot marinière sauce.

A noble cut of veal cooked in browned butter for a rich, toasted nutty flavor. Simply accompanied by pointed cabbage.

A light and airy chocolate dessert, served with cognac-flavored ice cream. A Comté cheese tuile adds a surprising salty and crunchy touch.

Sweet figs gently poached in spiced red wine. Served with fig leaf ice cream and a warm spice crumble.

Dessert made with sweet chestnut cream and crunchy meringue. This version includes sponge cake and an original kabocha squash ice cream.